Description
A tropical no-bake dessert that combines sweet pineapple, toasted coconut, and creamy white chocolate into bite-sized bliss.
Ingredients
Scale
For the Crust:
- 1 cup finely chopped dried pineapple
- 1 cup sweetened shredded coconut
- 1/4 cup unsalted butter, softened
- 1/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 cup white chocolate chips, melted
- Additional shredded coconut for rolling
Instructions
1. Prepare the Crust:
- In a food processor, pulse dried pineapple until finely chopped.
- In a large bowl, combine chopped pineapple, 1 cup shredded coconut, softened butter, condensed milk, and vanilla. Mix until well blended.
- Gradually add powdered sugar, stirring until a stiff dough forms. Cover and refrigerate for 1 hour.
- Shape the chilled dough into 1-inch balls. Place on a parchment-lined baking sheet.
- Melt white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Dip each truffle into melted white chocolate using a fork, allowing excess to drip off. Place back on baking sheet.
- While the chocolate is still wet, sprinkle with additional shredded coconut. Refrigerate until set, about 30 minutes.
- Store truffles in an airtight container in the refrigerator.
Notes
You can customize the seasonings to taste. For extra tropical flavor, add a pinch of sea salt or a drop of coconut extract.